Slow Cooker Korean Flavored Pork Belly

We haven’t had pork belly in awhile and wanted to try using my slow cooker to cook it this time.

Serving: 2-3

Prep Time: 10 mins

Cook Time: 6 hours

Ingredients:

  • 500g pork belly

  • 2 tbsp Gochujang

  • 1.5 tbsp soy sauce

  • 1 tbsp rice vinegar

  • 1 tbsp honey or sugar

  • 1/2 tbsp sesame oil

  • 3cm thick ginger, cut into thin slices and smashed

  • 2 small onion, quarter

  • 2-3 green onions, cut into 5 cm pieces

  • 2 cloves garlic, smashed

Instructions

  1. in a medium bowl, mix the gochujang, soy sauce, rice vinegar, honey, and ginger.

  2. Remove the pork belly skin or score it with a sharp knife in a crosshatch pattern. Coat the pork belly with the sauce.

  3. Add the onion, green onions and garlic to the slow cooker. Place the pork belly on top. Pour remaining sauce all over.

  4. Put the lid on and cook on high for 3-4 hours or low for 6-7 hours, until pork is tender.

  5. take the pork belly out and place it on a baking tray/pan and crisp the skin under the broiler for 5-10 minutes, but watch carefully so it doesn’t burn.

  6. pour the remaining juices into a pan and boil until it starts to thicken. Place into a serving bowl and set aside.

  7. Slice the pork belly to your desired thickness and serve immediately.

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This was so good, I really love cooking things in the slow cooker. Because you can just let it cook by itself for hours, I do check every hour or every other hour to move stuff around so that everything cooks evenly. But it is pretty effortless for such great results. the pork belly was super tender, I had wished the skin was a bit cripsier but we didn’t want to leave it in the oven too long as we were afraid it was going to burn. but the remaining juices made a delicious sauce to pour over the meat or just over rice.

i served it over a bowl of rice with some sides of homemade kimchi, sauteed cucumber and spinach and seaweed. I will definitely be making this again but have to figure out a way to make the skin a bit more crispy as i do love my crispy crunchy pork belly skin.

cooking, koreanJackie Wongpork belly, slow cookerComment